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VOL. 8, ISSUE 4 (2023)
The effect of adding black cummin oil (Nigella sativa) with different concentrations in the kefir manufacturing process on pH, viscosity and water binding capacity
Authors
Eka Wulandari, Wendry Setiadi Putranto, Andry Pratama
Abstract
Kefir is a fermented
dairy product that involves a variety of lactic acid bacteria (LAB) in its
fermentation. Lactic acid bacteria in kefir have been widely reported to
provide health benefits to the human digestive system when consumed, as they
help control or regulate the population of pathogenic bacteria. This study aims
to determine the influence of the addition of black cumin oil with different
concentrations in the kefir-making process on the pH value, viscosity, and
water-holding capacity of the resulting kefir product. This research was
conducted experimentally using a completely randomized design (CRD) with 5
treatments and 4 replications, involving percentages of cumin oil consisting of
1% (P1), 2% (P2), 3% (P3), 4% (P4), and 5% (P5). The research data were
analyzed using analysis of variance and Duncan's multiple range test. The
results of the study indicate that the addition of black cumin oil in the
kefir-making process with concentrations of 1%, 2%, 3%, 4%, and 5%
significantly affects the pH value, viscosity, and water-holding capacity. A
higher concentration of added black cumin oil in the kefir-making process
results in a decrease in the pH value, viscosity, and water-holding capacity of
kefir.
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Pages:28-31
How to cite this article:
Eka Wulandari, Wendry Setiadi Putranto, Andry Pratama "The effect of adding black cummin oil (<i>Nigella sativa</i>) with different concentrations in the kefir manufacturing process on pH, viscosity and water binding capacity". International Journal of Multidisciplinary Education and Research, Vol 8, Issue 4, 2023, Pages 28-31
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